📝 About This Recipe
Born from the ingenuity of American soldiers in Italy who sought to mellow the intensity of espresso, the Iced Americano has evolved into a sophisticated staple of modern coffee culture. This recipe balances the bold, chocolatey depth of a double shot of espresso with the crisp, clean finish of chilled mineral water. By focusing on the temperature contrast and the preservation of the espresso's delicate crema, we create a beverage that is as visually stunning as it is invigorating.
🥗 Ingredients
The Coffee Base
- 18-20 grams Freshly roasted espresso beans (Medium-dark roast preferred for chocolate notes)
- 36-40 grams Filtered water (for brewing) (Heated to 195°F - 205°F)
The Dilution & Chill
- 1.5 cups Large, clear ice cubes (Slow-melting cubes are essential)
- 6-8 ounces Chilled filtered water (Keep as cold as possible before assembly)
Optional Aromatics & Finishes
- 1-2 teaspoons Simple syrup (Optional; to taste)
- 1 strip Fresh lemon peel (For expressing oils over the surface)
- 2 ounces Sparkling mineral water (Substitute for still water for an 'Americano Fizz')
- 1 pinch Sea salt (To cut through bitterness if desired)
👨🍳 Instructions
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1
Pre-chill your serving glass (a 12oz highball or double old-fashioned glass) by placing it in the freezer for 10 minutes or filling it with ice water while you prepare the coffee.
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2
Measure out 18-20 grams of fresh espresso beans and grind them to a fine, powdery consistency similar to table salt.
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3
Distribute the grounds evenly into your portafilter and tamp with firm, level pressure (approximately 30 lbs) to ensure an even extraction.
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4
Purge your espresso machine group head for 2 seconds to stabilize the temperature before locking in the portafilter.
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5
Pull a double shot of espresso, aiming for a 1:2 yield (about 36-40g of liquid) in 25-30 seconds. You should see a thick, hazelnut-colored crema on top.
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6
While the espresso is pulling, discard the chilling ice/water from your serving glass and fill it to the brim with fresh, large ice cubes.
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7
Pour 6 to 8 ounces of cold, filtered water over the ice, leaving about an inch of headspace at the top of the glass.
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8
If using simple syrup or sweetener, stir it into the cold water now, before adding the espresso, to ensure it dissolves evenly.
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9
Gently and slowly pour the fresh espresso shots directly over the ice and water. Pouring slowly helps maintain the 'marbling' effect as the coffee descends.
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10
Observe the crema as it settles on the surface; it should form a beautiful, golden-brown layer.
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11
Optional: Take a strip of lemon peel, express the oils over the glass by twisting it, and run it along the rim for a bright, citrusy aroma.
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12
Give the drink one very brief, gentle stir with a long bar spoon—just enough to integrate the temperatures but not enough to dissipate the crema.
💡 Chef's Tips
Always use filtered water; since an Americano is mostly water, any chlorine or mineral off-tastes will be amplified. Never pour hot espresso into an empty glass and then add ice, as this 'shocks' the coffee and can create a bitter, metallic flavor. For a cleaner taste, use a spoon to remove the very top layer of foam (the 'fines') if you prefer a less textured mouthfeel. If you don't have an espresso machine, a highly concentrated Moka pot brew or AeroPress shot can serve as a suitable substitute.
🍽️ Serving Suggestions
Pair with a buttery, flaky croissant to contrast the coffee's acidity. Serve alongside a small glass of sparkling water to cleanse the palate between sips. Enjoy with a lemon-poppyseed muffin to highlight the citrus notes in the espresso. Accompany with a piece of 70% dark chocolate for a decadent mid-afternoon treat.